Description
Moist and flavorful, these amazing gluten-free banana oatmeal muffins are so easy to make and a batch is ready in 45 minutes. Made with fresh bananas and a hint of cinnamon, these delicious muffins are perfect for a quick breakfast or tasty snack on the go! Totally dairy-free too.
Ingredients
- 2/3 cup sunflower oil
- 3/4 cup light brown sugar
- 2 large eggs
- 2 large bananas or 3 small bananas, mashed (1 cup mashed)
- 1 cup almond milk
- 1 1/2 cups gluten-free all-purpose flour
- 1/2 cup gluten-free oat flour
- 2 1/2 teaspoons baking powder
- pinch of salt
- 1/2 cup old-fashioned rolled oats + more for sprinkling on top
- 2 teaspoons ground cinnamon
Instructions
- Preheat and Grease: Preheat oven to 350F and line a regular muffin pan with white paper muffin liners.
- Mash Bananas: Mash the bananas in a shallow bowl or plate.
- Beat Oil and Sugar: In a large bowl, beat the oil and light brown sugar together until combined.
- Add Eggs, Mashed Bananas and Milk: Add the eggs, mashed bananas and almond milk and mix well to get a homogeneous mixture.
- Whisk Dry Ingredients: In a medium bowl, whisk the gluten-free all-purpose flour, oat flour, baking powder, salt, old-fashioned roll oats, and ground cinnamon together to combine.
- Combine Dry and Wet Ingredients: Add the dry ingredients to the bowl with the wet ingredients and mix well to combine. (DO NOT over-mix the batter).
- Transfer Batter to Muffin Tin: Divide the oatmeal muffin batter evenly between the muffin liners in the muffin tin. Sprinkle extra rolled oats over the batter
- Bake Until Golden: Bake for 30 to 35 minutes until the muffins are golden brown on top and a toothpick inserted in the middle comes out clean.
- Cool and Enjoy: Let the muffins cool for at least 5 minutes in the muffin tin before removing them and letting them cool completely on a wire rack before enjoying.
Notes
Oil: I like using sunflower oil because I always have a bottle of sunflower oil on hand. However, feel free to use whichever neutral vegetable oil you have on hand.
Sugar: I prefer using light brown sugar to give the muffins a golden brown look. However, you may also use white sugar or cane sugar if you prefer.
Eggs: Eggs are necessary for binding the ingredients together, as well as to give the batter rise, so make sure you include them in.
Almond Milk: I like using an unsweetened version of my homemade almond milk. However, you can also use another type of dairy-free milk (such as cashew milk, oat milk, rice milk, etc.) if you prefer. Alternatively, if you are not lactose-intolerant, go ahead and use regular milk instead.
Gluten-Free Flour: I recommend using a good-quality gluten-free all-purpose flour blend that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch) for a lighter and fluffier final texture. I do NOT recommend using a gluten-free flour blend that is made up of heavier flours (such as garbanzo bean flour) as that will result in a denser final texture.
Oat Flour: If you have Celiac disease or are gluten-intolerant, make sure to use certified gluten-free oat flour (this is because oats are often processed in the same facilities that process gluten-containing grains).
Baking Powder: Baking powder is the only leavening agent here to help the batter rise, so make sure to add it in. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free baking powder.
Rolled Oats: I like using old-fashioned rolled oats, but you can also use quick cooking oats if you prefer.
Ground Cinnamon: I enjoy adding a pinch of ground cinnamon for flavor. However, if you don’t like the taste of cinnamon, feel free to leave it out.
Storing/Freezing: To store, place the cooled gluten-free oatmeal banana muffins in an airtight container and store in the refrigerator for up to 3 days. To freeze, wrap the muffins in plastic wrap and freeze for up to 2 months. Reheat the muffins in the oven until warm before eating.
- Prep Time: 10 mins
- Cook Time: 35 mins
- Category: Muffins
- Method: Baking
- Cuisine: American
